Pengaruh Waktu Inap Crude Palm Oil (CPO) pada Tangki Timbun terhadap Kadar Asam Lemak Bebas (Alb) di PT. Sarana Agro Nusantara

Abstract

Make - Up of free fat acid contents in raw palm oil earn happened because conglomeration of too old fruit at ramp loading. Free excelsior fat acid contents in CPO hence will be ugly progressively the quality of raw palm oil, on the contrary progressively lower free fat acid contens at CPO hence will progressively nicely its quality. Free fat acid do not wanted in CPO because can quicken the oil smell rancid during is depository. Free fatty acid is measured using titration methods volumetri, where samples palm oil was weighed and then added a solution of n-hexane and alcohol then dripped phenolphthalein indicator and heated to above hotplate then titrated with a solution KOH 0,0903N. The results obtained for the levels of free fatty acids to a maximum of 4,09 %. The data show that the free fatty acid levels are still with quality standards.